Arbois, Pinot Noir "Sur la Cote", Domaine La Grapp'A, 2024
Arbois, Pinot Noir "Sur la Cote", Domaine La Grapp'A, 2024

Arbois, Pinot Noir "Sur la Cote", Domaine La Grapp'A, 2024

£45.00

Produced every year without fail, “Pinot Noir Sur La Côte” has been one of the domaine’s best-known wines since its creation in 2021. Made using carbonic maceration, it highlights the fun, crunchy, herbal, and delightfully fruity character of the grape variety. Even in a difficult, cold vintage like 2024, they managed to craft a vibrant, fruit-driven wine—no easy task. They controlled the Jura wilderness very well, thanks to rigorous sorting. A lifted red, perfect for the first outdoor meals of the year. Can be served chilled.

Produced every year without fail, “Pinot Noir Sur La Côte” has been one of the domaine’s best-known wines since its creation in 2021. Made using carbonic maceration, it highlights the fun, crunchy, herbal, and delightfully fruity character of the grape variety. Even in a difficult, cold vintage like 2024, they managed to craft a vibrant, fruit-driven wine—no easy task. They controlled the Jura wilderness very well, thanks to rigorous sorting. A lifted red, perfect for the first outdoor meals of the year. Can be served chilled.

Aurelie Parla and Julien Maublanc created Domaine la Grapp’A with their first vintage in 2021. Although they are not newcomers since the 7ha vineyards has been in Julien’s family for generations. Based in the small village of Abergement-le-Grand 5kms outside of Arbois, they have been working organically for the past 15 years, but all their vineyards were contracted to the local cooperative (or fruitiere vinicole as it is called in the Jura). The vineyards are in immaculate conditions and although they are not born winemakers or learnt with famous names, they surely know how to farm! They have excellent plot around Arbois and Buvilly.

Grape variety : Pinot Noir Plots : On the coast Terroir: Clay, Loam, Limestone Vines planted: 1985 Exposition: East Vinification: Manual harvest. Whole bunches. 2 weeks maceration Ageing: 10 months in barrel SO2: 30mg/l Alcohol: 12%